Full Sail Old Boardhead Barleywine Clone

19 pounds pale malt
2 pounds crystal 60
2 pounds dextrin malt
1 pound flaked barley
1 ounce Centennial hops
2 ounces Kent Golding hops
2 ounces Styrian Golding hops
4 ounces Willamette hops
1 teaspoon Irish moss
Wyeast 1056 American Ale yeast
1 pack Champaign yeast
3/4 cup corn sugar

I did a single infusion mash for 90 minutes at 151 degrees.  Sparged with 170 degree water for 45 minutes or until I got 6 gallons.  Boiled for 60 minutes with 1 ounce of Centennial hops.  Boiled 20 minutes with 2 ounces Kent Goldings.  Added one teaspoon of Irish Moss at the last 15 minutes of the boil.  Boiled 10 minutes with 2 ounces of Styrian Goldings.  Boiled 2 minutes with 2 ounces of Willamette.  

I stepped up my yeast three times so that I had a huge slurry of yeast (about 1/2 gallon).

I fermented this for 3 weeks in the primary and then racked to secondary (I know this seems like a long time but it just kept going and going).  The gravity was at 1.040.  I let sit in the secondary and it started fermenting again for another week.  I then racked again and the gravity was 1.030.  I then added 2 ounces of Willamette and dry hopped this for another two months.  Bottle this with 3/4 cup corn sugar and 1 pack of Champaign yeast.  Let sit up to one year if you can.

OG - 1.110
FG - 1.025